Puerto Rican coffee beans with strong fragrance

The aroma is comparable to any other coffee variety in the world. In Yaoko

(Yauco) region, the coffee is owned and operated by local plantation owners. The mountain climate here is mild,

It has a long maturity period (from October to February of the following year), and the soil is high-quality clay. Some of the older varieties are grown here.

Arabica coffee beans, although the yield is lower than other varieties, but generally high quality. People here have been using one.

A planting method of ecological protection and intensive cultivation, using only some low-toxic fertilizers and chemicals, and adopting

Mix crop practices to enrich the soil. When it's time to pick coffee beans, people are eating coffee

Walking back and forth between trees, picking only fully ripe beans, and then putting them into a roller to wash

48 hours.

Yocote's coffee beans are kept in shell until they are shipped, and the shell is not removed until the order is shipped

To ensure optimum freshness of coffee. At the time of shipment submission, relevant U.S. government personnel, such as FDA,

And USEA, will also be present, working to monitor compliance with federal regulations. And some from

Local evaluation committee staff, they take 1 bag out of every 50 bags as a sample and use international gauges

The income of manual workers is still higher than that of workers in many other coffee-producing countries, as long as Hawaii and Hawaii

Jamaica is comparable. Another problem facing the coffee industry in Puerto Rico is that in the Caribbean, the wave of coffee

The cultural quality of each person is relatively high, so there are better employment prospects. Yocote chooses coffee only in the island

Grown on three farms in the southwest, it has a strong aroma and a long aftertaste. This coffee costs a lot,

The aroma is comparable to any other coffee variety in the world. In the Yauco region, the coffee is owned locally.

Planters own and operate. The mountain climate here is mild, and plants have a long maturity period (from October to October).

February 2010), the soil is of high quality clay. Some of the older varieties of Arabica coffee are grown here, although the yield is higher than its

He is low in variety but generally high in quality. The people here have been using a conservation, intensive farming method

Law, only use some low-toxic fertilizers and chemicals, and take mixed crop planting measures, so that the soil

More fertile. When it came time to pick coffee beans, people walked back and forth among the coffee trees, picking only fully ripe beans.

Coffee beans are then washed in a drum for 48 hours. Today, Puerto Rico gourmet coffee is exported to the United States, France and Japan. The coffee in this country is generally carefully grown, pure in taste, aromatic and heavy in particles, among which the best coffee is among the world famous brands. The best coffee is Yoko.

Yauco Selecto,"Selecto" means "select." Lara Lesyoko Coffee

Grand Lares Yauco is grown in the south-west of the island, and Lares Coffee is grown in the south-central part.

Gourmet Coffee from Puerto Rico Grown only on three farms in the southwestern part of the island, Yocote Select Coffee has a strong aroma that will taste good after drinking